Saxony

When Peter Maria Schnurr at Falco in Leipzig was awarded two Michelin stars, Saxony gained a top-notch chef of its own. Great things are happening in Chemnitz and Dresden, as well as in the rural regions where more and more young chefs are creating fascinating food to complement traditional Saxon specialities such as gingerbread, stollen cake and Leipzig almond cakes.

bean&beluga – diverse pleasures in Dresden

Michelin-starred food in the restaurant, creative cuisine in the bar, cookery school of the year 2012 and a delicatessen offering in-house specialities – at bean&beluga, the heights of pleasure come in many forms. The bean&beluga concept created by Michelin-starred chef Stefan Hermann and his team can also be enjoyed at the Semper Opera House, Konzertplatz Weisser Hirsch and high-calibre events.

A luxury hotel such as Bülow Palais calls for luxury food. Executive chef Benjamin Biedlingmaier and his team thrill their guests with a contemporary, light and flavour-oriented style of cooking that prioritises regional ingredients. Fresh local produce is supplied to the hotel almost every day. The interior colour scheme of soft gold tones and gentle greens is warm and welcoming – comfortable chairs, Dresden porcelain chandeliers and light-coloured wood create an atmosphere of timeless elegance.

Eurotoques head chef Enrico Schulz and his team conjure up mouthwatering combinations of local dishes and mediterranean delights. Only the finest regional and international ingredients will do for their innovative creations, which encapsulate the art of cooking and attention to detail. A glass wall enables diners to peer into the kitchen and watch the chefs at work. Themed culinary evenings and cookery courses are held on a regular basis, providing a great opportunity to discover and cook food from other regions and countries.

Discover the amazing atmosphere at VW's transparent factory and treat your tastebuds to some off-the-scale gastronomy. Prepare to be dazzled by head chef Thorsten Bubolz's exquisite cuisine, his perfect craftsmanship and attention to detail, and the impeccable service – experience it all at Restaurant Lesage in Dresden!

'Cooking is an art' is the maxim at Restaurant Michaelis in Leipzig, which serves exquisite gastronomic delights in the elegant restaurant or on the summer terrace. Inspired by regional delicacies and seasonal specialities, head chefs Mirko Brückner and Patrick Schellenberger are constantly inventing new creations and regularly surprising their guests with a new menu. The food is excellently paired with fine wines from Germany and abroad.

At Restaurant St. Andreas, Benjamin Unger offers an authentic interpretation of regional dishes and elegant flavour-centric cuisine with international influences. The dining experience is greatly enhanced by Meissen porcelain from the famous factory in Saxony and fine silver cutlery made by Wellner in the Erzgebirge mountains. Hotel Blauer Engel, an institution in the Erzgebirge region, also runs another restaurant, a wine tavern and a quaint brewery inn.

Chef de cuisine Hannes Schlegel welcomes his guests in the elegant, classical ambience of an 18th century salon with high ceilings and a sumptuous crystal chandelier. Restaurant Villers at Hotel Fürstenhof serves first-class classic French cuisine featuring exquisite regional ingredients. A choice of some 200 selected wines, with the emphasis on Saxony and Saale/Unstrut vineyards, complements the dining experience.

Restaurant Stadtpfeiffer inside the famous Gewandhaus concert hall in the heart of Leipzig in Saxony has been serving gala compositions since October 2001. It is here that Petra and Detlef Schlegel, and their team in black and white, enact their dream of a first-class dining experience. Guests can look forward to an elegant, pleasantly modern restaurant, graceful and attentive service, and cuisine that brings out the truth of the ingredients.

Romantik Hotel Jagdhaus Waldidyll offers discerning guests accommodation of the highest quality. Multi-award-winning cuisine is served around the clock at Der Feengarten restaurant, with chef de cuisine Steffen Schubotz insisting on preparations that retain the intrinsic flavours of the fresh produce. Here, guests can unwind and indulge – dining cosily by the fireside in autumn or by candlelight on the beautiful terrace in summer.